Lobster Deviled Eggs are a new high for this simple appetizer. They are the perfect appetizer for the holidays or even spring and summer entertaining with their creamy, dreamy insides loaded with lobster and a perfect piece to garnish the top, too.
Want more deviled egg recipes? Try our Tumeric Dyed Curry Deviled Eggs or our Rainbow Easter Deviled Eggs, which we make all the time dyed or not.
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
Egg Farmers of Alberta represents more than 165 egg farming families across the province. These farms are proud to be our supplier of affordable, high-quality, nutritious, and locally produced eggs.
Many recipes using eggs are well under the 30-minute mark, so you have a meal or, in this case, an appetizer on the table in no time. Above all, they pack a big wallop of protein in such a small and economical package.
I came up with this Lobster Deviled Eggs idea to bump plain old deviled eggs up a notch. We are all big fans of deviled eggs, especially our daughter Amber. She just plain loves eggs!! Don’t overcook your eggs, as they will get that nasty grey coloring around the yolk. If you follow these simple instructions you will have perfect eggs every time.
Helpful Items For This Recipe
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Deviled Egg Platter Tray, Holds 12 Eggs
Deviled Egg Carrier Containers with Lid Round Deviled Egg Tray with 22 Egg Slots
Glass Measuring Cups, 4 Piece Set – 5 oz, 1-cup, 2-cup, 4-cup
What are the Ingredients in Lobster Deviled Eggs?
Ingredients
Large eggs – This is the best size, in my opinion, for a deviled egg.
Light mayonnaise – You can also use the full-fat version but I have light mayonnaise always on hand.
Fresh lemon juice – This brightens up the filling and brings out the lobster flavor.
Dijon mustard – You can’t make deviled eggs without Dijon; I love the tang and flavor it gives.
Salt and pepper to taste – Necessary ingredient in most savory recipes.
Cooked lobster – You will need about 3 tails. Watch for them to go on sale.
Lobster pieces for garnish – After using a cup of lobster, set aside some nice-looking pieces for garnish for the top of the egg. Then everyone knows there is lobster in these eggs, and they will be gobbled down.
Smoked paprika – You can use plain paprika or add in a smokey flavor with the smoked version; it is so good.
Chopped fresh chives – This not only adds flavor but a flash of green to make the eggs come alive.
How to Make Lobster Deviled Eggs
Place the eggs in a large enough pan that they are not stacked on each other. Fill with water to just barely cover. Gently place on the stovetop and bring to a boil.
Turn the heat off and let sit in the pot of hot water for 10 min. Rinse under cold water and refrigerate until cold.
Peel and cut eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash yolks with a fork and then add the mayonnaise, lemon juice, mustard, salt, and pepper to taste. Using a mixer, beat on medium speed for 2 min. until smooth. Fold in lobster.
Spoon filling into whites and place on a serving platter or egg platter. Place in one piece of lobster for a garnish. Sprinkle with smoked paprika and chives. Refrigerate until ready to serve.
Recipe Pro Tips!
How to Make Deviled Eggs for Travel
Deviled Eggs can be easily portable with the right container to take them in.
If you make Deviled Eggs a lot, then purchasing a carrier is a brilliant idea. We have affiliate links above for you to use.
If you don’t want to invest in a carrier, one way to take them is with the whites in an air-tight container and the filling in a piping or zipped bag, and you can pipe them at the event.
Also, I have seen people use the egg carton either upside down or using the sections that are already there. Also, tin foil that is shaped into little areas to hold the eggs on a sheet pan works too. Lastly, a mini muffin pan is a fun way to transport them.
DO YOU WANT OTHER GREAT HOLIDAY WAYS TO SERVE EGGS?
We love eggs at the Nolands and there really is nothing simpler to use as an ingredient. Here are some of our favorite ways to serve eggs to a crowd.
Lobster Deviled Eggs
Ingredients
- 12 large eggs
- 3/4 cup light mayonnaise
- 1 Tbsp. fresh lemon juice
- 1 tsp. dijon mustard
- salt and pepper to taste
- 1 cup coarsely chopped cooked lobster 3 lobster tails in total
- Lobster pieces for garnish
- Smoked paprika
- Chopped fresh chives
Instructions
- Place the eggs in a large enough pan that they are not stacked on each other. Fill with water to just barely cover.
- Gently place on the stovetop and bring to a boil.
- Turn the heat off and let sit in the pot of hot water for 10 min.
- Rinse under cold water and refrigerate until cold.
- Peel and cut eggs in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash yolks with a fork and then add the mayonnaise, lemon juice, mustard, salt, and pepper to taste.
- Using a mixer, beat on medium speed for 2 min. until smooth.
- Fold in lobster.
- Spoon filling into whites and place on a serving platter or egg platter.
- Place in one piece of lobster for a garnish.
- Sprinkle with smoked paprika and chives.
- Refrigerate until ready to serve.
Comments & Reviews
carolinaheartstrings says
This is one deviled egg recipe I could really love! Thanks for sharing it. Delicious!
Noshing with the Nolands says
You are so welcome, enjoy!!